Butter Poached Kona Lobster Ramen with Asian Truffle Broth
Ingredients:
Yield: 4 servings
- 8 oz. Fresh Ramen Noodles
- 4 cups Seasoned Dashi Broth - heated*
- Thai Basil, Fresh - chopped
- 2 Tbsp Cilantro, Fresh - chopped
- 1 Tbsp. Green Onions - thinly sliced
- 1 oz.Truffle Butter - purchased
- 1/2 tsp. White Truffle Oil
- 1 small 6 oz. Lobster Tail Lobster Tail Meat - butter poached (procedure follows)
- Kosher Salt & PepperTo taste
- Red Jalapeno - thinly sliced (optional)1-2 slices
Lobster butter poaching procedures:
- Melt a stick of butter in a small sauce pot over a low heat. Whisk in 1/4 cup of water, creating a thick sauce consistency. Reserve at low heat.
- Split lobster tail in half and remove lobster meat. Cut into 1" pieces. Place in the heated butter and gently poach until lobster is just cooked through. Remove and reserve.
- Bring water to a boil in a sauce pot. Add and cook the ramen noodles until al dente in texture. Remove and drain off excess water.
- Transfer the cooked noodles into a mixing bowl, toss and mix together with truffle butter, thai basil, cilantro, green onions and season to taste with kosher salt and pepper. Plate noodles into serving bowls.
- Pour the heated dashi broth in each bowl, top with the butter poached lobster meat and garnish with slices of red jalapenos and a drizzle of white truffle oil. Serve.
Wok fried soy beans with garlic and chili
Ingredients:
Yield: 4 servings
- 8 oz cooked soy beans with the shell on
- 1 Tbsp salad oil (canola oil)
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 pc Hawaiian chili pepper, minced or dried chili
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp sesame oil
- In a hot wok, sauté garlic, ginger, and chili with salad oil until golden brown. Then add soybeans and
continue to cook until hot.
- Add soy sauce, oyster sauce, and sesame oil.
- Stir fry for an additional minute; season with salt to taste (optional) and serve immediately.
The Chi Cocktail
Description: The Chi cocktail at The Royal Hawaiian's Mai Tai Bar is mixed with fresh coconut, basil and pineapple, pineapple juice and maui's ocean organic vodka.
Directions:
- Muddle (or bruise contents)1-2 oz. piece of fresh pineapple and 4 fresh basil leaves with ice.
- Then add 1 ½ oz. USDA certified Organic Ocean Vodka (we use Maui Ocean Vodka at The Royal Hawaiian), 1 oz. fortified coconut milk or 1 oz. Coco Lopez and 2 oz. fresh squeezed pineapple juice .
- Shake and then pour into glass.
- Garnish with a fresh pineapple wedge and basil.
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About Chef Alan Wong:
In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly successful career out of marrying elements of different ethnic cooking styles, along with the finest Island-grown ingredients. Fusing French techniques with local and Asian ideas naturally makes for an East West menu.
He apprenticed at The Greenbrier Hotel and then went on to Lutece in New York City. His mentor, Andre Soltner, emphasized early in his career the importance of being a "skilled craftsman" and to cook with two feet on the ground. The chef, whose success is due as much to dedication as inspiration, is pragmatic about cooking.
"It's exciting to create food that stretches the palate and exercises the senses-while it's grounded in the classical foundation, it's still fun." His professional philosophy of not being different solely for the sake of being different has stood him in good stead over the years.
He opened The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows in 1989. He has participated in all 12 of the "Cuisines of the Sun" events held there every year. In 1991, he was a founding member of the Hawaii Regional Cuisine Chefs, an organized group that works with Hawaii's farmers, fishermen and ranchers.
In 1994, he was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for culinary excellence. He is a James Beard Award winner for Best Chef: Pacific Northwest 1996.
In April of 1995, he opened "Alan Wong's Restaurant" in Honolulu. In 1996, he received a James Beard Foundation nomination for the nation's Best New Restaurant. The restaurant is a ten-time winner of the Hale 'Aina Award as the state's "Restaurant of the Year" and is also a nine-time winner of the Ilima Award as Hawaii's "Best Restaurant", and one of their inaugural 'Star Circle' inductees.
In September 1999, he opened The Pineapple Room by Alan Wong. Located at Macy's in the Ala Moana Shopping Center, the restaurant serves breakfast, lunch and dinner, and offers a patisserie bar, as well as banquet and catering facilities. That same year, the chef became a cookbook author publishing "New Wave Luau" (Ten Speed Press). And since 1999, Alan Wong's Restaurant has continuously received the DiRoNa Award for Excellence.
In July 2000, Chef Wong opened Alan Wong's Hawaii in Tokyo Disneyland.
In 2001, the chef was named Chef of the Year 2001 by Santé Magazine for Wine and Spirits. Alan Wong's Restaurant was also honored in Gourmet Magazine's October 2001 issue ranking number six in the nation of America's Best Fifty Restaurants.
In March 2002, the Inaugural 2001 Wedgewood Awards honored Chef Wong as one of the ten U.S. chefs nominated for the title of World Master of Culinary Arts. Also in 2002, Nation's Restaurant News inducted the restaurant into its Hall of Fame.
In August 2003, Chef Wong partnered with the Hualalai Resort as a consultant, reopening their Club Grille Restaurant as "The Hualalai Grille by Alan Wong" in December 2003. That same September, Bon Appetit Magazine recognized Chef Wong among its culinary legends as the 'Master of Hawaii Regional Cuisine'.
In May 2006, Alan Wong's Restaurant was included among Food & Wine Magazine's The Go List of 376 Hottest Restaurants in the World. And in October 2006, Alan Wong's Restaurant was again the only Hawaii restaurant to be ranked number eight among America's Top 50 Restaurants in Gourmet Magazine. Today, the restaurant continues to receive top ratings in Zagat, Gault Millau and Wine Spectator.
The chef believes in giving back to the community and to the profession. He serves on the board of Easter Seals Hawaii and the Hawaii Seafood Promotion Committee, as well as, the Leeward Community College and Culinary Institute of the Pacific food service programs. He was honored in 2001 by Kapiolani Community College as its Distinguished Alumni and by the University of Hawaii as a Distinguished Alumnus in 2002, both for contributions to the State of Hawaii, and served on the board for the University of Hawaii Alumni Association.
Alan Wong's Restaurant on King Street offers guests a true slice of Hawaii -utilizing the abundance of Hawaii's fresh ingredients and creating innovative and local dishes with a contemporary twist. The ambiance - casual yet elegant - welcomes its guests with Hawaiian style hospitality and the "Aloha spirit."
About Chef/Owner Dave "D.K" Kodama:
It's been a dozen years since this "local boy" from 'Aiea, O'ahu, opened his first Sansei Seafood Restaurant & Sushi Bar in Kapalua, Maui. Saying he's "come a long way, baby," would be the ultimate understatement. Dave Kodama - known to all as simply "D.K." (which he says stands for "don't know") - now owns and operates seven restaurants on three islands.
The original Sansei Kapalua moved to brand new digs just in time for its tenth anniversary in September 2006. In May 2000, Kodama opened his second Sansei at Honolulu's Restaurant Row and in April 2002, the third location of the wildly popular concept was opened in Kîhei, Maui.
In September 2004, D.K. took another giant leap when he moved the Restaurant Row Sansei Seafood Restaurant & Sushi Bar from Restaurant Row to the beautiful Waikîkî Beach Marriott Resort & Spa and added d.k Steak House at the same location.
In July 2004 he teamed with Master Sommelier Chuck Furuya to open VINO Italian Tapas & Wine Bar at Restaurant Row and four months later they brought in one of Hawai'i's best chefs, Hiroshi Fukui, to open Hiroshi Eurasion Tapas, also at Restaurant Row. In February 2008, Hawai'i Islanders got the Sansei they'd been craving at Queen's MarketPlace in beautiful Waikoloa. Like the others, it was an instant hit.
The guy works pretty much non-stop and always has a smile on his face. And a famously wry sense of humor. Ask him about that "Home of The Other Red Meat" slogan thing and he'll reply, "Ahi, of course!" Ask him about that original phone number - 669-OCTO - and he'll tell you "OCTO as in OCTOpus." He says he's always smiling because he works at something he truly loves. (Some of us think that smiling face may also have something to do with the dozens of awards his restaurants have won and the thousands of happy patrons the restaurants have served over the years!)
Dave Kodama was born and raised in a family pretty typical of second-generation Japanese in Hawai'i - hard-working parents and six kids happily living the simple Island life. Kodama was following in his father's footsteps as a civil engineering major at the University of Hawai'i when the bug bit. In 1979 he became the first of his clan to venture off to the Mainland…and the glamorous restaurant business.
He spent three years in Seattle and a decade in Aspen. Off-seasons at the ski resort provided Kodama with time to travel throughout the United States, Mexico and the Caribbean. And to introduce his palate to a world of new flavors and culinary styles. When he wasn't traveling, he learned the art of making sushi and expanded his culinary skills still further by working for an upscale caterer.
With his sushi-making skills and years of management experience, he quickly found a niche on Maui. He made a "great deal" with the folks at Kapalua and opened Sansei Seafood Restaurant & Sushi Bar in March 1996. The restaurant has been collecting rave reviews and racking up culinary honors ever since.
Most prestigious are the overall rating of 90 in Wine Spectator, the highest food rating in both the 1998 and 1999 Zagat Hawai'i Restaurant Surveys, numerous consecutive Honolulu magazine Hale 'Aina Awards, inclusion as one of Bon Appetit's "Favorite Asian Restaurants" and one of "America's Best Sushi Bars" in Travel + Leisure. His cookbook, "D.K.'s Sushi Chronicles from Hawai'i: Recipes from Sansei Seafood Restaurant & Sushi Bar," was released nationally in January 2004 (Ten Speed Press, Berkeley) and a paperback edition is planned for 2009.
So wanna know how you can really make his day? "Dress casual, bring a smile, relax and enjoy the adventure of dining at Sansei," says D.K. By the way, if you compliment him on the job he's done, he will always credit the "team" - the "team" of which he is most definitely the captain.
D.K. and his wife Lori live in Honolulu with their three children - Brie Ann, Chev, Cashel Bleu. And yes, we know the children all have "cheese" names. We told he had a wry sense of humor, didn't we?
About Joey "Dr. Joey" Gottesman:
A renowned Spirit Specialist/Mixologist/Bar Chef, Joey Gottesman developed and runs the tremendously popular fresh bar program at the world famous Mai Tai Bar in The Royal Hawaiian, a Luxury Collection Resort.
Prior to joining Starwood Hotels & Resorts' Luxury Collection, Gottesman served as the Key Accounts Manager/Spirit Specialist/Mixologist at Better Brands/Young's Market.
Gottesman managed the sales staff and was responsible for the development of hotel and restaurant beverage programs, signature cocktails, drink lists, training on spirits, wine & cocktails for F&B Directors, Bar Managers, Restaurant Floor Managers, bartenders as well as front line restaurant staff.
Mr. Gottesman's dynamic approach to teaching mixology and ergonomic beverage engineering led him to develop programs for several hotels and restaurants around the state of Hawai'i including The Westin Kâ'anapali Ocean Resort Villas, the Westin Moana Surfrider, Sheraton Waikîkî, Roys Restaurants and others.
Widely recognized as the island's top mixolgist Joey Gottesman, regularly volunteers his time for fundraisers and guest appearances for Honolulu's elite. In his most recent accomplishment Mr. Gottesman was instrumental in developing the "World's Best Mai Tai" for Chef Jon Matsubara of Waikiki's Azure Restaurant.
This beautifully crafted Mai Tai won the honor in the "Battle for the World's Best Mai Tai" Competition held at the Don the Beachcomber bar and grill in the Royal Kona Resort in August 2009. The First Place trophy went to the Mai Tai Bar in the Royal Hawaiian, a Luxury Collection Resort and the $10,000.00 prize was donated to charity.
About Azure Restaurant:
The Royal Hawaiian presents Azure - a world-class restaurant perched along the Waikiki beachfront under the canopy of resort's dramatic architecture. The bejeweled oceanfront space is adorned with intimate candles, plush banquettes, and pillows - creating an ambience of exquisite relaxation.
Chef de Cuisine Jon Matsubara has crafted a menu where fish and the freshest fruits de mer are the restaurant's forte. Whether it is ahi, opah, onaga, uku, or moi that whets your appetite - locally caught fish are selected each morning at daybreak from the Hawaii fish auction and then prepared with your pleasure in mind.
Choose between a classic preparation of high heat aromatic herb roasting or an innovative Hawaiian regional cuisine preparation served with bright tropical flavors. Expert servers and sommeliers provide intuitive recommendations for perfect wine pairing to accent the delicate flavors of the ocean.
For more information, visit www.royal-hawaiian.com
Perfect Moments in the Islands of Hawaii
You know them when you see them, when you feel them, and especially, when you play a starring role in them - those instants in time when something or someone stops you dead in your tracks and you're overcome with a sense of wonder and blessed with the joy of discovery.
We call them, perfect moments, though they tend to last a lifetime, and it probably won't surprise you to learn that you'll experience more of them in the Islands of Hawai'i than anywhere else on earth.
A perfect moment in Hawaii can be standing on a charter boat off Hawai'i's Big Island, feeling the warm glow of a volcano as it pours new life into the sea, unearthing the secrets of the magical Nâpali Coast from a helicopter above the Island of Kaua'i; watching humpback whales frolic in the warm, tropical waters off the coast of Maui, swimming with dolphins in the clear waters of Lâna'i's Mânele Bay, riding a mule down the world's highest sea cliffs on the Island of Moloka'i or riding gentle surf within sight of Waikîkî's towering sand castles on the Island of O'ahu.
Moment to moment, a Hawaii vacation promises to release you from the ordinary and reintroduce you to the basic necessities of renewal: fresh air, warm sunshine, crystal water, good food, smiling faces, all the treasures of the earth in abundance, and the time to enjoy them all. For more information, please visit www.gohawaii.com.
